Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer! Making spring rolls is a fun activity for kids and dinner guests alike — we like to prep all the ingredients and set everything out on the dining table and let everyone make their own.
And we encourage you to get creative. No basil? No problem! Use cilantro and/or mint instead. No rice noodles? How about bean sprouts? Not feeling shrimp or tofu? How about some sliced pork or shredded chicken? The same way anything is good in a taco, anything is great in a spring roll!
Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer.
2 lbs shrimp, peeled and deveined, tails removed —OR— 1 package fried tofu —OR— Fried Seitan Strips
~4 oz dried vermicelli rice noodles (half of a package)
½ head purple cabbage
1 English cucumber
1 large kent mango or two Manila mangos (optional, can also substitute with pineapple)
1 oz Thai basil or holy basil
1 head of butter lettuce, washed, leaves separated
2 TBSP avocado (or other neutral) oil
1 TBSP of Masi Masa Thai Green Curry Spice Blend
½ C creamy peanut butter
¼ C honey, agave, or sugar
½ tsp Masi Masa Thai Green Curry Spice Blend
Fill a medium pot halfway with water and bring to a boil. Once boiling, add dried vermicelli rice noodles and cook as per directions on package. Drain and rinse. Set aside.
If using fried tofu, cut the fried tofu into thin wide strips and set aside.
Using a mandolin or kitchen knife, thinly shred purple cabbage
Add all ingredients for the dipping sauce to blender or Magic Bullet. Blend until smooth. Taste and adjust for spice, salt, and sweetness.
Set up ingredients: rice wrappers, rice noodles, lettuce leaves, cut vegetables, mango, basil, and shrimp (or tofu).
Continue with remaining wrappers.
Serve with Coconut Peanut Dipping Sauce and enjoy!